Nutrition & Calorie Comments

I enjoyed making it from my garden produce - but also felt it needed more juice so added low sodium veg. juice, parsley, and a tiny bit of basil (not much, not a fan). I made two batches for 5 of us, which will give me leftovers. Serving with french bread, lentil salad, and chocolate pie for dessert

I've made this recipe with 32 oz. mild chunky salsa and 16 oz. low salt tomato juice. I used three limes with zest, diced cucumbers, red bell peppers, cilantro and no bread. I made a HUGE amount and the following day I had 2 cups left. Loved it!

Gazpacho does sound good this time of year--so does keeping the kitchen cool. But an 88-calorie serving can hardly be billed as a "meal." I'd use zucchini and/or yellow squash in place of the cucumber to increase the fiber content.

I am a Spaniard. So I can tell you that if you take out the bread from the recipe, it won't be a gazpacho anymore, neither add banana pepper (that's not spaniard cuisine). Also, You got to have for sure: tomatos,onion,garlic,cucumber,green bell pepper,salt,black pepper,vinegar,olive oil,bread &water

In Spain, olive oil is a crucial ingredient in most types of gazpacho (and there are a lot!). I usually add a tablespoon or two for some healthy fat and a bit of richness, but if you're watching that, it's easy to leave out. Just not as good, in my opinion.